Shortbread has limitless variations – try adding grated citrus zest, spices or fresh herbs, finely chopped nuts or chocolate, loose leaf tea, a scraped vanilla bean or maple extract.
Rolling dark chocolate dough in icing sugar before baking allows them to decorate themselves as they spread and crack.
You can make longer biscotti by shaping a wide log, or smaller biscotti by dividing the dough into two smaller logs.
Gingerbread is a holiday staple; to make chocolate gingerbread, swap cocoa for 1/3 cup of the…
Perfect for fall with the warmth of spices and zing of lemon, this Ginger Cardamon Loaf is quick to whip up and great to have on hand any day of the week.
If you only have the bandwidth for one Pumpkin baked good this fall, this could be it. It requires no crazy ingredients, it’s naturally gluten free, only two bowls are left to wash up afterwards, and it’s even better with cream cheese frosting – always a bonus.
For the last two weeks, I have been trying to share with you a recipe for Pumpkin Loaf. Seemed easy — yet, it took three attempts to pull it off.
Although there is no cheese involved, you would never know it. Cashews soaked overnight then blended create a lusciously smooth and creamy filling, with dates and pecans standing in for a nutty crust. Top it off with whatever fruit is in season and you really can’t go wrong.
Not to be confused with a gingersnap cookie which are usually very crispy and spicy, these cookies have just the right blend of spices with the richness of molasses and the zing of crystallized ginger.